Ingredients for Arroz Con Crema Rice With Sour Cream
- 3 cups water
- 1 tablespoon butter
- 1 teaspoon salt
- 1 1/2 cups white rice
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 2 poblano peppers, seeded and chopped
- 1 (10 ounce) package frozen corn, thawed and drained
- 1 1/2 cups shredded Monterey Jack cheese or Mexican white cheese
- 1 (16 ounce) container sour cream
- 1/4 cup chopped fresh cilantro
- 1 (4 ounce) can diced green chiles, drained
- 1 (1 ounce) package dry ranch dressing mix
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How to Make Arroz Con Crema Rice With Sour Cream
- **Prepare the Sour Cream Mixture (Day Before):** Combine [sour cream measurements] sour cream with [other sour cream mixture ingredients and measurements] in a bowl. Cover and refrigerate overnight.
- **Cook the Rice:** In a medium saucepan, bring [water measurements] water, [butter measurements] butter, and [salt measurements] salt to a boil.
- Add [rice measurements] rice, reduce heat to low, cover, and simmer for 20 minutes, or until all water is absorbed.
- **Sauté Vegetables:** While rice cooks, heat [oil measurements] oil in a skillet over medium heat. Add [onion measurements] chopped onion and [garlic measurements] minced garlic. Cook until softened, about 5 minutes.
- Add [chilli measurements] chopped chili peppers and cook for 1 minute until slightly wilted.
- **Combine Ingredients:** Transfer cooked rice to a large bowl. Let cool slightly.
- Stir in the sautéed vegetables, [corn measurements] thawed corn, and the prepared sour cream mixture.
- **Add Cheese:** Mix in [cheese measurements] shredded Jack cheese or Mexican white cheese.
- **Bake:** Pour the rice mixture into a greased 9x13 inch baking dish. Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until heated through and bubbly. Do not brown.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
2g
Fat
48g
Carbs
12g
